Directions:

Cut eggplants into halves lengthwise. Scoop out the flesh, leaving a 1-inch shell, and dice. Sprinkle salt over the shells and allow to stand for 30 minutes.

Meanwhile, heat 1 tablespoon of the oil in a skillet. Cook diced eggplant flesh, onions, garlic, and tomato until eggplant is just tender. Stir in rice and oregano.

Drain any liquid from eggplant shells. Pat dry with paper towel, and brush the outside of the shell with the remaining oil. Spoon rice mixture evenly into cavities. Arrange in a shallow ovenproof dish. Pour tomato juice over eggplants.

Bake in a preheated oven for 35 to 40 minutes or until tender. Serve sprinkled with parsley.